Nostrano Pesaro

Awards

MICHELIN Guide

One star restaurant, 2026

All Michelin stars in Pesaro All Michelin stars in Italy All 1 star Michelin in Pesaro All 1 star Michelin in Italy

OAD

European Restaurants 2026, 694

All OAD European in Pesaro All OAD European in Italy

Restaurant Ranking

Restaurant Ranking 2024, #1502, PRO #17.00, USER #0.00

All Restaurant Ranking in Pesaro All Restaurant Ranking in Italy

Chef

Stefano Ciotti

Cuisine

Country cooking, Creative, Modern Italian

• 2026

Dinner at Nostrano Ristorante

on 15 May 2026

by Peter Verey

Lunch at ⭐️ @nostrano_pesaro . Traditional dishes served with some twists and refinement .

Insalata Di mare comes full of local seafood and lettuce as you would expect but it’s also adorned with a clam veloute , turning this into a soup and salad situation .

The seafood in the region is usually grilled and lightly crumbed , the calamari was nice and tender and simply adorned with lettuce , but the crumb is not a personal preference.

My favourite dish of the day was a textbook... More

Lunch at ⭐️ @nostrano_pesaro . Traditional dishes served with some twists and refinement .

Insalata Di mare comes full of local seafood and lettuce as you would expect but it’s also adorned with a clam veloute , turning this into a soup and salad situation .

The seafood in the region is usually grilled and lightly crumbed , the calamari was nice and tender and simply adorned with lettuce , but the crumb is not a personal preference.

My favourite dish of the day was a textbook risotto, with sweet and sour onions , pine nuts and pine needle gel . The flavours melded together beautifully and lingered on the palate .

Stuffed pappardelle sees the ribbon pasta folded onto itself , filled and turned into rose like shape . Here it’s stuffed with cacio e Pepe sauce and served with local calamari, clams , asparagus and peas . Luxurious pasta dish .

All things turbot - the fillet is pan fried , the bones turned into a lovey jus alongside clams and artichokes and the offal into a moorish croquette.

Sea bream was the catch of the day , topped with a parsley glaze , and served alongside asparagus. Unfortunately the fish was overcooked perhaps suffering from a little too much time over the heat lamps/pass .

Dessert was a standout - beautiful lacquered pastry in rose shape which you dip into a bath of zabaglione and sheep milk ice cream . Best dessert of the trip by a mile ! Less